Double Trouble Kitchen Edition: Whole Wheat Banana Berry Muffins

So yesterday I was looking through a bunch of cookbooks we (El and I) rented from the library just because they've been overdue for days... Anyway I found this great recipe for breakfast muffins, easy peasy lemon squeezy and delicious we managed to eat almost all of them by today, two last night and several today.. So here it is, this recipe makes 12 muffins, prep time is 20 minutes and baking time around 25-30 minutes.

The ingredients you'll need are;

1 1/2 cups mashed ripe bananas (about 4 bananas)
1/2 cup plain nonfat yogurt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons honey
1 1/4 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup wheat germ
1 cup fresh or frozen raspberries or blueberries
2 teaspoons whole wheat flour to coat berries

The three easy steps you need to follow;

1) Preheat the oven to 375 degrees fahrenheit. Lightly oil a standard 12 cup muffin tin or line it with papers.

2) In a mixing bowl, stir together the mashed bananas, yogurt, eggs, vanilla, and honey. In a separate bowl, sift together the whole wheat flour, baking powder, baking soda and salt and stir in the wheat germ. Fold the dry ingredients into the wet mixture just until combined. Toss the berries with 2 teaspoons of flour and gently fold into the batter.

3) Spoon the batter into the prepared muffin tin; fill to the brims, about 1/3 cup of batter in each cup. Backe for 25-30 minutes, until cooked check with a toothpick.. Cool on a wire. Muffins will keep in a well covered container for several days.

I found this recipe in the Moosewood restaurant cooking for health cookbook...

Here's a couple of photos I took whilst baking these super healthy goodies